Derived entirely from a supposedly native Sicilian sub-type in Vermentino Corso, Filippo’s 'Bianco' hails from young vines planted over clay and limestone. Pressed onto its skins for two days of maceration, followed by nine months in a single three thousand litre cask, the wine is textural, expansive and and powerful, though always a little reticent at first (definitely throw this one in a decanter!) Beeswax, lemon oil and briney, salt sea air converge on layers of scrubby herbs, sun-baked yellow citrus, and golden hay.